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Bacon and Egg Muffins
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| 4 slices | bacon cut in thirds |
| 5 | eggs |
| 1 C | flour |
| 1/2 C | yellow cornmeal |
| 2 T | sugar |
| 2 1/2 t | baking powder |
| 1 C | milk |
| 1/4 C | melted butter |
| 1/2 C | shredded cheddar cheese |
| Syrup |
Preheat oven to 400. In a large skillet cook bacon until crisp. Drain and reserve drippings. Return 2 T of drippings to skillet. For scrambled eggs, in small bowl beat 3 eggs, 2 T water and a dash of salt and pepper. Cook until set but moist. Transfer to bowl and set aside.
Brush muffin cups with bacon drippings. In med bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 t salt. Combine milk, oil, and remaining two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Cups will be full.
Place one piece of bacon on each muffin. Bake 15-17 mins or until golden brown or toothpick comes out clean. Cool slightly. Serve with syrup.
WW 5 each
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